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Keto Cinnamon Rolls by Noreen’s Keto Kitchen & Life!

Keto, Low Carb, Gluten Free, Grain Free, Diabetic Friendly & Sugar Free!!! NET CARBS: 3g

Nutrition information will vary depending on what brands of ingredients you use. However, here is a general break down of the nutrition info (for 1 Cinnamon Roll): Calories: 210, Carbohydrates: 4g, Fiber: 1g, NET CARBS: 3g, Protein: 7g, Fat: 18g 

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For extra gooey Cinnamon Rolls, heat the Icing ingredients in a small saucepan. Once melted, poke holes in the cinnamon buns using a fork, then pour the warm icing all over the top. This will seep down into the cinnamon rolls. I did this and also topped mine with unsweetened shredded coconut and chopped walnuts, and broiled briefly to toast the coconut.

Yields: 12 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

Ingredients

0/16 Ingredients
Adjust Servings
    Cinnamon Roll Dough
  • Cinnamon Roll Filling
  • Icing

Instructions

0/13 Instructions
  • Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter.
  • Dough
  • Mix together the coconut flour, sweetener, and baking powder in a small bowl. Set it aside.
  • Melt the mozzarella cheese and cream cheese in the microwave for one minute. Stir the mixture. Return back to the microwave for another minute. Stir well.
  • To the mozzarella cheese mixture, add in the well beaten eggs, melted butter, cake batter flavoring or vanilla extract (if using), and then the coconut flour mixture. Stir well until the dough starts to form.
  • The Cinnamon Roll dough should be a little bit wet and sticky. If it is dry, try adding in a little bit more melted butter.
  • Roll out the cinnamon roll dough into a rectangle shape about 11x13 inches, between 2 sheets of parchment paper. The dough should be about 1/4 inch thick.
  • Cinnamon Roll Filling
  • In small bowl, combine the Brown Swerve with cinnamon and stir well.
  • Spread the soft butter evenly over the dough and then sprinkle the cinnamon/sugar mixture on top, to the edges of the dough.
  • Roll the cinnamon roll dough into a log starting at one of the shorter ends. You can use the parchment to help roll the dough. Make sure to roll the dough tightly as you go along.
  • Slice the cinnamon dough into 1-inch thick rounds. Place the dough rounds evenly spaced into the prepared baking pan. They will spread out quite a bit.
  • Bake at 375°F for about 15-20 minutes or until lightly browned. Allow to cool slightly.
  • Make the Icing!
  • In a medium mixing bowl, cream together the butter and cream cheese with an electric mixer. Beat in the powdered sweetener and vanilla extract. Add in a little coconut or almond milk if needed, to thin the icing.
  • Spread the icing on the top of the warm cinnamon rolls. Serve and Enjoy! If eating later, heat up for about 20 seconds in the microwave.

Notes

  • Serving: 1 roll, Calories: 210, Carbohydrates: 4g, Fiber: 1g, NET CARBS: 3g, Protein: 7g, Fat: 17g 
  • For extra gooey Cinnamon Rolls, heat the above Icing ingredients in a small saucepan. Once melted, poke holes in the cinnamon buns using a fork, then pour the warm icing all over the top. This will seep down into the cinnamon rolls. I did this and also topped mine with unsweetened shredded coconut and chopped walnuts.
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Hope you enjoy this as much as I do!!!!  Tried and Tested From Noreen’s Keto Kitchen!!!!

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